Isand66's blog

I've made English Muffins in the past and I thought it was time to try them again but with a few twists.

I've been craving some bacon lately and I had some left over sautéed onions from our dinner the other night so I figured these would go well in this new formula.  I wanted to see how mashed potatoes would work in this concoction as well.  I've been on a maple syrup kick since our trip to Vermont a few weeks ago, so that went in the cauldron in place of the sugar.  Of course some mixed cheese with Parmesan, Asiago and Fontina needed to be added as well as the Greek style yogurt which accounts for around 74% of the additional water in the recipe.

Oh, and I forgot to mention I used my Yeast Water to make the starter and added some Spelt flour and 00 Italian style flour just to make it interesting.

The end result was as good as I hoped for and I wish you could taste these toasted for yourself.  You almost don't need anything on them they smell and taste so good.

Enjoy!

FORMULA

Directions

Mix flour, starter, water, sautéed onions (chopped in to small pieces) and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4" thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4" biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

Today it's snowing.  Not enough to bring out the snow-blower but enough to enjoy a nice cup of soup with a sandwich made with my hearty multi-grain bread.  I've made similar breads before and I followed the basic procedure but I varied the soaker/scald ingredients and the combination of flours in the main dough.

I used some Vermont maple syrup infused with vanilla to add a touch of sweetness to offset some of the bitterness from all the whole grains used in the recipe.

I cooked the whole grains with 290 grams of water on my stove top and let it come to a boil for about 5 minutes.  I then transferred the scald to a bowl and let it sit overnight covered.  The scald absorbed all of the water so I adjusted my final water amount accordingly.  I still ended up with a very moist dough but one that was manageable.

I really like the way the crust and crumb came out on this bake.  A nice dark thick crust with a chewy interior, perfect for the cold days and nights ahead.

I have to say I've bought multi-grain breads from the supermarket in the past and there is just no comparison to this healthy and tasty bread.

Main Dough Procedure

Mix the flours with the water and honey in your mixer or by hand for 1 minute leaving 50 grams of water to add later.   Let the dough autolyse for 20 minutes to an hour in your bowl and make sure to cover it.  Next add in the salt, olive oil and the soaker and mix for 2 minutes.  Add the balance of the water as needed and mix for an additional 4 minutes.  The dough should have come together in a ball and be tacky but not too sticky.

Next take the dough out of the bowl and place it on your work surface or a clean dough rising bucket sprayed with cooking spray.  Do a stretch and fold and rest the dough uncovered for 10 minutes.  After the rest do another stretch and fold and cover the dough and let it rest for 10 minutes.  Do one more stretch and fold and put the dough into a lightly oiled bowl and let it sit at room temperature covered for 2 hours.  After 2 hours you can put the dough into the refrigerator for 24 hours or up to 2 days before baking.  Feel free to do some additional S & F's if you feel it is necessary.  I baked the bread about 24 hours later.

The next day (or when ready to bake) let the dough sit out at room temperature for 1.5 - 2  hours.

Next, form the dough into your desired shape and put them in floured bannetons, bowls or on a baking sheet and let them rise covered for 2 hours or until they pass the poke test.  Score the loaves as desired and prepare your oven for baking with steam.  I made one large miche for this bake.  I also added some organic oat bran to the bottom of the basket which adds a nice texture to the outside of the bread.

Set your oven for 525 degrees F. at least 30 minutes before ready to bake.  When ready to bake place the loaves into your on  your oven stone with steam and let it bake for about 5 minutes.  Next lower the temperature to 500 degrees for about 2 minutes and then lower to 450 degrees.   Since I baked this as a miche I then lowered the temperature to 425 degrees about half way through the bake until it was finished.  When you have a nice dark crust and the internal temperature reaches at least 210 degrees you can take it out of the oven and place it on a cooling rack.

Let the loaves cool down for at least an 6 hours or so before eating as desired.

  I was asked to make some rolls for Thanksgiving again this year so I decided to try to turn my Sweet Potato Maple Pecan bread into rolls.  In the original bake I had discovered that I used way too high of a hydration in the dough so this time since I was making rolls I cut down on the hydration considerably.  My calculations say 53% total dough hydration and 78% with the add-ins but since the sweet potato variety I used this time was a red variety with white flesh I think the moisture content of the potatoes may have been less than calculated.

I decided to add some cranberries to go along with the holiday theme which definitely added a nice tough to these rolls.  I also used milk instead of water this time to try to make the crumb a little softer which I stole from Janet Cook's recipe here.  She also used butter in her bread which I decided not to borrow in this version, but may try adding in the next go around.

I also used some fall themed cookie cutters to try to make them pretty, but for some reason it didn't really work very well and the rolls ended up a bit misshapen on the top.

Acorn

The end result of this experiment was a tasty roll which didn't have the orange color I would have preferred or sweetness due to the variety of sweet potato but still tasted like a nice holiday roll worth of a Thanksgiving feast.  For the next go around I will use the correct variety of potato and also increase the hydration just a bit.  Using some Yeast Water couldn't hurt either.

Formula

Levain Directions

Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I used my proofer set at 83 degrees F. and it took around 5 hours.

Build 2

Add the stage 2 ingredients to the first Build (add 50 grams of mashed sweet potatoes) and mix thoroughly until incorporated.  Cover and let sit at room temperature or in your proofer if you have one.  In my proofer it took around 4 hours to double.  You can either use it immediately in the main dough or put it in the refrigerator overnight and use the next day.

 Main Dough Procedure

Mix the flours, and the milk together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter, balsamic and sweet potatoes and mix on low for 6 minutes.  Add the pecan pieces and cranberries and mix for an additional minute to incorporate them evenly.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  Since this dough is so wet I did a total of 5 stretch and folds but if you adjust the hydration you won't need to do this.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and divide into pieces.    Shape into rolls and place on a cookie sheet lined with parchment paper and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 425 degrees.  Bake for 35 minutes or until the rolls are nice and brown on the top and reach an internal temperature of 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack  for at least 2 hours before eating.

  My pretzel rolls have become one of my wife's and friends favorites so I figured it was time to make some more.  I stuck to the same basic formula and procedure as before but changed up some of the flour using some potato flour in the starter and some First Clear flour in the main dough.

I decided at the last-minute to make a few rolls with a surprise inside and added some bacon cheddar cheese I had picked up while in Vermont a few weeks ago.  All I can say is...."Cheese and Bacon"..enough said!

I like the way the First Clear flour worked in this formula and all and all these came out great and are worth making.

For details on how to prepare these go here.

 Last weekend I was lucky enough to journey back to one of my favorite states Vermont and visit King Arthur Flour as well as some other local attractions.  We enjoyed some great meals at the Norwich Inn and Simon Pearce Glass which blows their own glassware. 

The new expanded store and bakery at KAF was amazing and we felt like kids in a candy store loading up our shopping cart to the top with baking goodies.  We also managed to find some great Vermont maple syrup, honey and raspberry apple sauce along with some Vermont Hard Cider.  The last 2 ingredients were the inspiration for this latest bake.

I originally wanted to add some cranberries but I only had dried cherries in the house so in they went as a substitute.

I think hard cider goes great with rye so I used a fair amount of dark rye flour in this bake and I added some spelt which add a nice nutty flavor.  I don't think you can really taste the raspberry apple sauce but it added a nice moist texture and compliments the cider and cherries very well.

The end result was a nice moist bread with a great crust, fairly open crumb for this mix of flours and a tasty bread all around.

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and hard cider together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and the rest of the ingredients (except the cherries) and mix on low for 5 minutes.  Now add the cherries and mix until distributed for about 1 minute.   Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I decided to add some oat bran to the bottom of the baskets to add some nice texture to the finished loaves.  Next place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is ready to bake not the clock.

Around 45 minutes before you are ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on a shelf above the pan and one on the top shelf.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

     This is very close to the Coffee Potato Sourdough I posted last week but I replaced the coffee with water and replaced the cheese powder with a mix of shaved Asiaggo and Parmesan cheeses and bumped up the percentage greatly.  I also eliminated the balsamic vinegar and added some garlic infused olive oil.

The end result was a bread that was even tastier than the last with a nice open crumb and chock full of cheesy goodness.  I highly recommend you try this one as it makes great sandwich bread and grilled bread as well.

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and 350 grams of the coffee together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and the rest of the ingredients and mix on low for a minute.  Next add the rest of the coffee unless the dough is way too wet.   Mix on low-speed for another 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large loaf using a cloth covered Good Will find.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is ready to bake not the clock.

Around 45 minutes before you are ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on a shelf above the pan and one on the top shelf.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Last signs of Summer....long gone!

Warning...if you don't like the flavor of coffee you will not like this bread.  I have used coffee in my breads before and usually it is very subtle since I use a higher percentage of whole grain flour and add-ins but since most of the flour in this bake was on the white side the coffee flavor was very strong.

This bread did come out very nicely and the addition of the potatoes in combination with the Durum flour, sprouted whole wheat and dark rye really produced a nice open and moist crumb.  As usual I couldn't leave well enough alone and had to add some garlic olive oil, dried shallots, cheese powder and aged balsamic vinegar which really added to the complex flavor profile of this bread.

If you don't like coffee you can replace it with water and you will be very happy with the way this bread turns out.

I was doing some research on the hydration levels of different ingredients and discovered that boiled potatoes are 81% water which really helps create a moist dough but not enough to make this dough unmanageable.

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and 350 grams of the coffee together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and the rest of the ingredients and mix on low for a minute.  Next add the rest of the coffee unless the dough is way too wet.   Mix on low-speed for another 4 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 2 loaves using my bannetons.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is ready to bake not the clock.

Around 45 minutes before you are ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on a shelf above the pan and one on the top shelf.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

  In hindsight I should have baked this bread as a Ciabatta since it ended up such a slack and wet dough.  While I was working on the final formulas and trying to figure out what hydration level to use for maple syrup and sweet potatoes I discovered that sweet potatoes are extremely high in water.  In fact they are around 85% water which I now know is the main reason why this dough ended up so wet.  Next time I bake this one I would definitely adjust the water content to get it down to around 70-75% hydration or cut down some of the sweet potatoes.

In any case since I wasn't using my head when baking this one I used my bannetons to place the extremely wet dough and ended up with 2 flattish breads but great tasting none the less.

I wanted to make a nice flavorful fall style bread so I figured the maple syrup would go great with the sweet potatoes and some oat flour and rolled oats with crushed pecans couldn't hurt either.

One thing I did a little different in this bake was to add part of the sweet potatoes to the second build of the starter.  It did not seem to have any detrimental effects on the starter other than as I now know to make it much wetter than usual.

If you decide to try this one yourself I would either bake it as a Ciabatta bread or lower the amount of potatoes or water.

The overall taste of this bread was excellent with a nice moist crumb and hints of maple syrup and crunchy pecans.  You don't really taste the sweet potatoes but they are there in the background adding subtle overtones of sweetness.

Formula

Levain Directions

Build 1

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled. I used my proofer set at 83 degrees F. and it took around 5 hours.

Build 2

Add the stage 2 ingredients to the first Build and mix thoroughly until incorporated.  Cover and let sit at room temperature or in your proofer if you have one.  In my proofer it took around 4 hours to double.  You can either use it immediately in the main dough or put it in the refrigerator overnight and use the next day.

 Main Dough Procedure

Mix the flours, and the water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter, balsamic and sweet potatoes and mix on low for 6 minutes.  Add the pecan pieces and mix for an additional minute to incorporate them evenly.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  Since this dough is so wet I did a total of 5 stretch and folds but if you adjust the hydration you won't need to do this.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.    Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray or use your favorite Ciabatta shaping method.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack for at least 2 hours before eating.

  One of these days I will sprout my own whole wheat berries and grind them into flour, but for the time being I will use the KAF flour version.  The combination of the Sprouted Wheat flour along with the KAF European flour, spelt and potatoes made this a moist bread with a nice open crumb and chewy crust.

The KAF European Artisan flour is one of my favorites and contains a small amount of white whole wheat flour and comes in at 11.7% protein level which is ideal for artisan loaves.

I decided to add my Apple Yeast Water as part of the liquid to make things interesting and give it a more tender and open crumb which it most certainly did achieve.

I wanted to get a slight nutty flavor without adding nuts so I used some walnut oil and to further enhance the flavor profile I added some Dark Chocolate Balsamic Vinegar.

While the hydration level of this dough came in at only 70% I will tell you with this combination of flours it was a very wet dough.  I probably should have done a few more stretch and folds in the rising bucket but in the end while a little more flat than preferred it had good oven spring and tastes great.

Levain Directions

Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I usually do this the night before.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours, and 350 grams of the liquids together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), balsamic and walnut oil and mix on low for a minute.  Add the rest of the liquid unless the dough is way too wet.   Mix on low-speed for another 5 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.  I made 1 large miche using a lined wicker basket.  Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.

The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 500 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

Max enjoying the fall pumpkin crop. It was hot for October....he needs a beer!

Karen from Brot & Brad and the Fresh Loaf posted an exciting baking challenge to create a German style multi-grain rye bread called an Urbrot.  This was based on her recent trip to Germany while visiting Fredrick the Great's Sanssouci.  Please read her excellent write-up on her travels and a recap of all the challenge bakes from fellow TFL members here.

I finally had some time to take up the challenge and decided to bake my version similar to a Bordinsky.  Please take a look at Varda's (recipe here) from The Fresh Loaf website for the play by-play.

I did borrow from Janet's recipe on the Fresh Loaf for my percentages and I followed her procedure for the Sour build.  In retrospect since I was using my AP starter to create the Sour I should have built it in 2 steps and not 1.  I had to wait around 8 hours for the Sour to activate and it still could have been more active for my taste.  Next time I would follow the multi-step build Varda included.

I'm not sure the bakers percentages are accurate in my formula below, but if you follow the ingredients list and amounts you will be fine.

The Harvest Grain blend mix from King Arthur flour includes the following ingredients: Whole oat berries, millet, rye flakes, wheat flakes, flax seeds, poppy seeds, sesame seeds and sunflower seeds. In addition to using this mix I added pecans, baked potato, almond flour, wild mushroom and sage olive oil and a bunch more whole grains.

I used dark rye flour from King Arthur Flour which they call Pumpernickel flour and just to make things interesting I added dehydrated onions to the sour mix and used coffee for part of the liquid.

All in all this came out excellent for this type of bread.  I am not sure how to describe the flavor profile but it was mildly sour and chock-full of flavor.